These baked apples are perfect for autumn — a healthier dessert that’s simple and delicious.
My sister and I are very different in many ways, but when it comes to apples we could not be more alike.
I adore apple pie filling; she prefers pie crust.
Growing up, when we’d go out to dinner she often passed me her baked apples, and at restaurants I’d eat the filling and she’d take the crust. Now that we live apart, there’s no one to finish the crust for me — so these baked apples are my version: extra apple pie filling and no crust. If you prefer crust, you can top the apples with your favorite crust recipe cut into strips or shapes.
(iPhone photo above)
Baked Apples Recipe
Crustless Apple Pie Baked Apples
Ingredients
- 2 1/4 cups chopped apples (about 2 apples)
- 1/3 cup water
- 1/2 tsp cinnamon
- pinch of salt
- 1 tbsp cornstarch or arrowroot
- scant 1/8 tsp uncut stevia OR 1/4 cup sugar of choice
- 2 tsp lemon juice
- 1/2 cup apple juice
- whole apples for stuffing (the filling makes enough for about 12 apples; make fewer if you prefer extra filling for pancakes or waffles)
- granola or ice cream to serve, if desired
Instructions
The filling can be prepared a day or two ahead. If you want a quicker option, use canned or jarred apple pie filling.
For the filling: Place 1 cup of the chopped apples and the water in a small saucepan. Bring to a boil, then simmer on low for 7 minutes. While the apples cook, blend the remaining ingredients (except the whole apples) until smooth. Add the blended mixture to the saucepan and bring back to a boil. Immediately reduce to low and cook for 30 minutes, stirring occasionally. Let the filling cool, then refrigerate uncovered or loosely covered. Wait at least 4 hours before using, as the filling will thicken in the fridge.
For the baked apples: Preheat the oven to 350°F (175°C). Grease a baking pan or line it with parchment paper. Slice the tops off the whole apples and carve out the cores, removing a bit of flesh to create room for filling. Save or eat the scooped flesh. Place the cored apples in the pan and bake for 22 minutes. Remove from the oven and spoon about 3 tablespoons (or as much as fits) of the chilled filling into each apple. Return to the oven and bake another 14 minutes. Finish under the broiler for 2–3 minutes if you like a browned top.
Serve warm, topped with granola or a scoop of ice cream if desired. Enjoy a comforting, crustless take on apple pie that’s perfect for fall.
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